Start by preparing the dry rub (recipe follows). Set aside until ready to use.

For the Avocado Sauce

In a blender or food processor, add the avocado, spinach, cilantro, ginger, garlic, Flying Olive Serrano Honey Specialty Vinegar, lime juice, salt, Chipotle pepper powder, and broth. Blend until smooth. Taste and adjust the flavors. If the sauce is too thick, thin by adding more chicken broth. Pour into a small saucepan. You can complete this up to a day before needed, just be sure to put it into an airtight container.

For the steak

Rub (massage) the steak with dry rub on both sides. Then rub each side with 2 Tbsp of the Flying Olive EVOOof choice. Let sit about15-30 minutes at room temperature.

Turn or start the grill on med-high setting. When hot, add the steak(s) and sear on each side, about 2-3 minutes. Turn over with tongs, and sear the other side for 2-3 minutes. Turn the grill off oneside and place the steak(s) on the side without heat. Cook until desired doneness is reached, about 10-15 minutes, depending on the thickness of the meat. The steaks will take longer to cook using this method, but they will be much juicier. When the steak(s) have reached the desired doneness, remove to a platter and cover loosely with foil for 10 minutes. Slice on the diagonal.

Meanwhile, warm the avocado sauce in the saucepan over very low heat. It should just be warm, not hot.

Place a serving spoon of Avocado Sauce on each plate, place a few slices of steak in the center, garnish with chopped cilantro, if desired.